How to Make Fish in Red Sour Soup in Kaili, Guizhou
"Fish in sour soup is a traditional dish of the Dong ethnic group, and it is proved that this dish first originated from the area of Yashuang, Leidong Township, Liping County. The main ingredients are fish, sour soup, Shan Cangzi and other spices. The dish is slightly sour, fragrant, fresh and appetizing, and is one of the masterpieces of Guizhou's "Qian system" of cuisine."
Ingredients
Main Ingredients
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Red Sour Soup 200g
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Clear River Fish 1500g
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Tomato 100g
Supplements
Ginger
10g
Garlic
5g
Mullein
5g
Peppercorn
10g
Soybean Sprouts
50g
Golden Mushrooms
100g
Green Garlic
50g
Thick Soup Bao
120g
White Pepper
3g
Soy Sauce
10g
Guizhou Kaili sour soup fish practice practice
1.
1, I carried back the red sour soup back from Guizhou, called the red sour soup in fact, it's very thick, it's the original pulp of the tomatoes after the fermentation of the undiluted. The ingredient list is tomato, salt, glutinous rice, wine. It's very sour and acidic, but the acidity is subdued and thick, not the sharp white vinegar kind. So put how much red sour soup according to their own taste adjustment, I like to eat sour, put a rice bowl, half a bowl can also be. In addition to prepare a tomato, a piece of ginger, a few cloves of garlic, a few bell peppers, two green garlic. Wood ginger seeds two dozen, this is to buy red sour soup when sent to me, there is a characteristic flavor, looks like pepper grain, have this best, really do not have even if.
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2.
2, tomato slices, if there is no red sour soup can also use two more tomatoes, peeled and diced. Other ingredients chopped. Wood ginger seeds to use a knife to flatten and break the wall. Fragrance can only come out, with wood ginger seed oil can also be.
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3.
3, Guizhou's sour soup fish are heated, a soup pot. In addition to the bean sprouts at the bottom of the spread, you can shabu-shabu a lot of vegetables, sliced potatoes, white carrots, tofu and other light ingredients after eating the fish.
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4.
4. It seems that the most authentic sour soup fish uses carp raised in rice paddies, but more often it's Qingjiang fish, which is soft, tender and thornless, which I also use, and yellow chili ding can be used as well, and you haven't seen grass carp used in this dish in your state.
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5.
5, the back of the Qingjiang fish cut a few cuts, the abdomen is connected. Or just cut sections and fillets of fish.
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6.
6, two tablespoons of oil in the pan is hot, under the ginger, garlic and chili pepper burst incense, there is no red sour soup at this time and then under the diced tomatoes, stir-fried tomato sauce over a low fire.
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7.
7, there is red sour soup add a bowl of red sour soup stir fry for two minutes.
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8.
8, add tomato slices, half a pot of water, wood ginger seeds. There is stock last, I did not boil bone broth, put a piece of thick soup treasure, add chicken essence is also OK. Scoop a little sour soup to taste, I added a spoonful of sugar, a little white pepper, a spoonful of soy sauce, tuned out more suitable flavor. Boil and simmer on low heat for twenty minutes. Let the ingredients taste.
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9.
9, add the Qingjiang fish, large fire boil and then turn to small fire stew for ten minutes. The fish will be cooked after ten minutes, but it's better if it's stewed for a long time. I stewed for half an hour.
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10.
10, bean sprouts and enoki mushrooms blanched in a separate pot, sour soup fish out of the pot before the next, sprinkled with green garlic.
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11.
11, hot and sour delicious sour soup fish is ready, very refreshing appetizing, tender fish, bean sprouts crisp. After eating the fish, you can also shabu-shabu other vegetables.
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12.
12, I made two kinds of dipping water, are also a long way from Guizhou back. This well-seasoned chili noodle from Guizhou is very flavorful and very good for dipping baked tofu and fish. The other is a garlic chili with cilantro, which is also delicious.
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The finished picture of how to make Kaili Sour Soup Fish in Guizhou
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